Mix all ingredients with a mixer on low speed for 1 minute, then on high for two minutes.

Pour into a 9 x 13 baking pan.

Bake in a 350 degree for about 35 minutes.

Cool on wire rack.

FROSTING:

1 package cream cheese, room temperature

1 tablespoon maple syrup

2 tablespoons dark brown sugar

1 teaspoon pumpkin pie spice

Mix all with a mixer until well blended. Spread on cake.

This cake is super easy to make and it is very moist and yummy. It can be made into cupcakes or round cakes if desired, just adjust baking times according to the instructions on the box. I like my cake spicy, so I added a little extra allspice, ground ginger, and ground clove to my cake. I don’t like really sweet frosting, but if you do, just add more maple syrup or brown sugar.

Slowly add dry ingredients into cream cheese mixture. Beat in mixer for about two minutes.

Shape dough into golf ball size balls. Place two inches apart on a cookie sheet lined with parchment paper. Press your thumb into each ball to make a cavity for the filling. Spoon filling into cookie.

Bake cookies in a preheated 350 degree oven for about 12 – 15 minutes. They are done when the bottoms are lightly browned. Place on wire rack to cool. When completely cooled dust with powdered sugar.

CHEESE FILLING

1, 8 oz package of softened cream cheese

1 cup cottage cheese

1 egg yolk, room temperature

1/2 teaspoon vanilla

1/4 cup sugar

1 tablespoon lemon juice

1/4 teaspoon fresh nutmeg

Combine all ingredients in mixer and mix until combined and smooth.

These cookies are soooo delicious. The sweet cheese filling is the best! However, you can substitute the filling for jam, pie filling (cherry is good) or even Nutella if you like. Just be careful with all fillings- cook the cookie long enough, or the filling kind of bottoms out. I have not had nutmeg or lemon juice when I made these and they still came out ok. The sweet cheese filling is also great in breads and pastries.